Cranberry Orange Nut Muffins

Cranberry Orange Nut Muffins

This is a perfect post-Christmas-what-to-do-with-the-remaining-cranberries recipe. Actually, it’s worth buying cranberries just to make this recipe – it’s that good. It comes from the indomitable Isa Chandra Moskowitz and can be found on her website and in her Vegan Brunch cookbook (a beloved addition to my library and one I recommend). I halved the recipe with the plans to make 6 muffins, however the size of liner in my arsenal resulted in 12 smaller muffins. Oh well, I had no problem eating two in one sitting!

Cranberry Orange Nut Muffins
Makes 12


    2 cups flour
    2/3 cups caster sugar
    2 teaspoons baking powder
    1/2 teaspoon bicarbonate of soda
    1/2 teaspoon salt
    1 cup fresh orange juice
    1/2 cup sunflower oil
    2 tablespoons orange zest
    2 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1 3/4 cups fresh cranberries, halved
    1 cups pecan nuts, chopped

    12 hole muffin tin


  1. Preheat the oven to 180*C and prepare the muffin tray .
  2. In a large bowl mix together the flour, sugar, baking powder, bicarbonate of soda, and salt.
  3. Make a well in the center of the dry ingredients and add the orange juice, oil, zest, and extracts. Mix until just combined, about halfway through this add the cranberries and pecans.
  4. Fill the muffin tin three-quarters full and bake for 23 – 25 minutes. When I made the smaller muffins, they were cooked in 15 minutes.
  5. Let the muffins cool for 5 minutes in the tray and then transfer them to a wire cooling rack to finish cooling completely.